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Super Easy Gluten Free Chili

I love chili and love my crock pot, especially now that I am back to work.  Whoever invented the crock pot deserves a nobel.

So there I was with 10 minutes before I had to leave for work when I remembered that I had promised my family chili for dinner.  I frantically started to rummage the cupboards for the ingredients, here is what I threw together and everybody loved, even my SIL’s picky boyfriend.

Super Easy Gluten Free Chili

2 large cans of tomato sauce

1 large can of Rotel (I had never used Rotel before but grabbed it on sale to try and it worked great.)

1 bag of black beans (If not cooking all day then boil the beans first.)

1 can of corn

1 lb of lean ground beef or turkey

2 heeping tablespoons of minced garlic

1/8 cup Adobo seasoning

1/8 cup chili seasoning

Combine all ingredients and mix well.  Cook on high for 8-12 hour. 

 
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Posted by on December 5, 2011 in Crock Pot Recipes: Gluten Free

 

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Cake Truffles Using the Babycakes Machine (Gluten Free & Low Glycemic)

Gluten Free Cake Truffles

For my sons 17th birthday we ventured to make cake pops. I used the chocolate cake recipe from The Almond Flour Cookbook by Elana Amsterdam, but with my own slight adaptation. The Babycakes was easy to use, hardest part was filling the cups quickly.

Gluten Free Chocolate Cake (also low glycemic)
1 cup all purpose gluten free flour
1 cup unblanched almond flour
1/2 cup light agave nectar
3 cage free eggs
1/2 tsp kosher salt
1/2 tsp baking soda
1 tbl vanilla extract

Mix all ingredients together. Use a small spoon to fill baking cups to the top. Bake for 3 minutes. Makes about 50 cake balls.

I then used a microwave safe dish to melt a chunk of Dark Baker’s Chocolate that I bought at Woodman’s. Roll the cake ball into the chocolate until covered then place on onto some wax paper to cool. Once all the cake balls were covered I ten melted some peppermint melting chocolate I found at JoAnn’s. Using a spoon I placed a dollop on top of each ball and then sprinkled with chocolate jimmies.

They are so yummy! So good that I would buy them if they were at a shop. The small hint of peppermint is perfect accent.

 

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3 Ingredient Bean Salad

I love being able to just open the frig and grab lunch or a snack.  So when I was planning for my recent girls weekend I checked my cabinets and found a can of corn and a can of black beans.  I know the two go together well but what would I flavor them with?  I opened my frig to see what dressings I had open and instead I spotted some leftover salsa.

I drained and rinsed the black beans, drained the corn, threw both into a bowl and poured in the salsa (probably about 3/4 cup).  Mixed it all together and yum!  I love it, it takes only minutes to make and a cup makes a great filling, low calorie snack.

Since my first try I have also added green pepper, which didn’t compliment the flavor in my opinion just added extra work.  I also tried Roasted Garlic and Parmesan salad dressing instead of salsa.  That wasn’t bad, but I liked the salsa better.  Lastly, I tried a can of pre-seasoned black beans because they were on sale, they did add a bit of extra flavor but not enough to pay extra if the beans weren’t on sale.  That may be partly because I rinse my beans which I am sure takes away most of the extra seasoning.

3 Ingredient Bean Salad

1 can organic black beans

1 can organic yellow or sweet corn

3/4 – 1 cup of your favorite salsa, I haven’t found a favorite so I just buy what is on sale.

Rinse and drain beans.  Drain corn.  Mix all ingredients together.  Keep refrigerated.

It takes me about a week to eat and the salad holds up just fine the whole time.  I think this will be my go to recipe when I have last minute guests or invites to dinner.  As always posting a recipe has made me hungry, I think I’ll go make this right now.  I’m feeling adventurous though so I’m gonna through in a jalapeno!

This recipe was entered into the Gluten Free Salad Challenge at

 

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Italian Chicken Stew (Crock pot and gluten free)

3-4 chicken breasts, boneless/skinless

5-6 potatoes, cubed

3-4 celery stalks, chopped

3-4 carrots, chopped

1 large bottle of Kraft Zesty Italian Dressing

Place chopped potatoes, carrots, and celery in bottom of crock pot.  Add half the bottle of dressing and stir.  Use remaining dressing to coat the chicken.  Place chicken on top try to minimize overlapping of chicken.  No need to defrost the chicken, chicken should start falling apart a few hours in and can be stirred in with vegetables.

Yummy, low calorie, and filling!

 
 

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Sweet Potato “Fries” (Gluten free of course!)

I have never liked sweet potatoes, until a friend made me some “fries”, now I am hooked!  I love that I can prepare these ahead of time and then just throw them in the oven when I am craving some fries.  Even my husband and son who hate sweet potatoes like these fries…

Cut a sweet potato into fry sized pieces.  Place into a large zip lock bag.  Add 1 tbs olive oil. Add 2-3 tbs of your favorite seasoning, I use a gluten free taco seasoning from Strawberry Farms.  Zip the bag closed and shake all about (little ones love to do this step.)  Place on a baking stone and bake for 20-25 minutes at 400.  Freeze any excess.

 
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Posted by on May 14, 2011 in Side Dishes: Gluten Free

 

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3 Ingredient Gluten Free Peanut Butter Cookie Recipe

This recipe has been my go to recipe for at least a decade, way before I even knew what gluten was! You will be amazed at how easy this gluten free recipe is and at how YUMMY these peanut butter cookies taste.

1 cup organic sugar

1 cup natural peanut butter

1 egg

Preheat oven to 350. Place spoonful drops on a baking stone. Press with fork if desired. Bake for 12 – 15 minutes. Makes 1 dozen.

 
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Posted by on May 13, 2011 in Cookie Recipes: Gluten Free

 

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Review of Terra Vegetable Chips

As I am sitting here creating my new blog, I have been chomping on Terra brand Vegetable chips in Mediterranean flavor.

The chips have an excellent flavor and I will buy them again. However, every so often I get a chip that is an odd hard to chew texture.

I am enjoying the chips plain but they would probably be excellent with guacamole. As an added benefit every once (150 calories) has a serving of vegetables. Not as good as a raw vegetable, but hey I could be eating worse!

 
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Posted by on May 13, 2011 in Gluten Free Product Reviews

 

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